Ingredients:
3 tablespoons butter
1 large onions, chopped
1 large leeks, chopped
2 medium carrots, chopped
1 medium celery ribs, chopped
1 bay leaves
1/4 teaspoon black pepper
1 large baking potatoes, chopped
1 cup sauerkraut
3 cups beef broth
2 1/2 cups chicken broth
1/3 cup riesling wine ( I prefer liebfraumilch)
1 extra-large egg yolks
1/2 cup sour cream
1/4 lb sliced turkey ( I use double that)
2 tablespoons parsley
Directions:
melt the butter and saute the onion, leek, carrot, celery, and bay leaf till golden.
Add potato, sauerkraut, broths, wine and simmer for 30 minutes.
In a heatproof bowl, blend the egg yolk with the sour cream.
Add a cup of the hot soup mixture into the bowl and blend.
Then add that back to the soup.
DO NOT BOIL, the sour cream will curdle.
cook another 3 minutes Add the turkey and cook another 3 minutes or till heated through.
Add the parsley and cook two minutes longer.
Servings: 8
Time preparation: 15 min.
Time total: 75 min.